Double Sesame Sichuan Chicken Salad with Chili Crisp
- Makes4-6 servings
- Cook Time40 minutes
This dish is a spin on classic Sichuan ban ban si ji, a salad in which poached chicken is smashed to shreds. We keep things simple—and nonaggressive!—by pulling the meat by hand. A store-bought rotisserie chicken is the easiest way to get the 3 cups shredded chicken needed. Chili crisp adds spiciness and texture to the dressing, while ground toasted Sichuan peppercorns supply their inimitable tongue-tingling quality. Serve right away, before the cucumbers begin to release their water. Serve as a side or make it a light main with steamed rice alongside.
Don’t use a regular cucumber. An English, or hothouse, cucumber is best, as its skin is thinner and more tender. It has fewer seeds, too, but it is still important to scrape out the seeds so they don’t dilute the salad.
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